Vol. 12, Issue 5 (2023)

Author(s):
Parul Maurya, Sadhna Singh, Anjali Chaudhary Acharya and Mridula Pandey

Abstract:
The present study was conducted to explore the chemical composition of different sweet potato varieties. All the varieties were subjected to different treatment like blanching and un blanching then sun and oven drying for preparation of sweet potato powder. The powder prepared by directly peeling, grating and oven drying of variety CIP-4+40127 was found to be best with respect to sensory attributes and maximum flour recovery. The chemical composition of sweet potato variety revealed significant difference between the varieties for crude protein, crude fat, crude fibre and total ash contents. The mean carbohydrate content of different varieties ranged from 85±4.01 to 87±4.36 percent where as energy value ranged from 361±10.88 to 364±15.5 Kcal per 100 gram. The calcium, phosphorus and beta carotene contents of different varieties ranged from 136±3.46 to 146±3.23 mg per 100 gram, 151±6.51 to 156±2.91 mg par 100 g 6.04 to14.25 micro gram per 100 g.